The Melaniff Family Cookbook

Chicken n Shrimp Gumbo

From The Bubba Gump Shrimp Co. Cookbook 1994


2 Lb Chicken Breast halves, skinned

2 Qt Water

1/2 C Flour

2 C Onion, chopped

1 3/4 C Celery, chopped

1 1/2 C Green Pepper, chopped

1/2 C Green Onions, chopped

4 cloves Garlic, minced

2 T Vegetable Oil

1 1/2 t Thyme

1 t Oregano

1/2 t Pepper

3 Bay Leaves

1 1/2 C Chicken Stock

8 oz Tomato Paste

1/2 Lb Smoked Sausage, sliced (we use Pepperoni)

1 Lb Fresh Shrimp, medium, unpeeled

Hot cooked Rice


Combine chicken and water in a Dutch oven; bring to a boil.

Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done.

Remove chicken from broth; set aside to cool.

Strain Broth, if desired, and transfer to a large container; set aside.

Bone and chop chicken; set aside.

Place flour in a 15 x 10 x 1 inch jellyroll pan. Bake at 350F for 45 minutes to 1 hour, stir every 15 minutes.

Cook onion and the next 4 ingredients in oil in Dutch oven over medium-heat, stirring constantly, until tender.

Add browned flour, thyme, and next 3 ingredients, stirring until smooth.

Add reserved broth, chicken, additional stock, tomato paste, and sausage.

Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.

Peel and devein shrimp, add to mixture.

Cover and simmer 10 minutes or until shrimp turn pink.

Remove and discard bay leaves.

Serve over Rice.

Yield 4 1/2 Quarts.